For the icing

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Soak the coconut in the milk for at least two hours. Preheat the oven to 170°C (fan 150°C, gas mark 3) then grease and line a 20cm round tin.

For this step you'll need:

50gDessicated coconut

150mlMilk

2

Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour, salt and coconut milk mixture and gently mix until all has combined.

For this step you'll need:

110gMargarine

110gWhite caster sugar

2Egg(s) (free range)

250gSelf-raising white flour

pinchSalt

3

Spoon the mixture into the prepared tin. Bake for 1 1/2 hours or until the cake is firm to the touch and a skewer comes out clean.

4

The cake can be eaten plain or topped with icing. To make icing, sprinkle the desiccated coconut into a pan, heat gently until it starts to colour and toast. The coconut will burn quickly so keep your eyes on it. Leave to cool.

For this step you'll need:

25gDessicated coconut

5

Sieve the icing sugar into a bowl and gradually add the water or lemon juice. The icing should run off a spoon in thick ribbons. If not add a bit of water.

For this step you'll need:

200gIcing sugar

75mlLemon juice
or water if preferred

6

Drizzle the icing over the cake, easing it around the sides. Sprinkle with the toasted coconut.